Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures

• Published in: Carbohydrate polymers 2012-01, Vol.87 (1), p.314-321
• Main Authors: Kawai, Kiyoshi, Fukami, Ken, Yamamoto, Kazutaka
• Format: Article
• Language: English
• Subjects: Applied sciences; Biological and medical sciences; differential scanning calorimetry; DSC; enthalpy; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; Gelatinization; gelatinization temperature; High hydrostatic pressure; high pressure treatment; Natural polymers; Physicochemistry of polymers; Potato starch; potatoes; Retrogradation; starch; Starch and polysaccharides; Starch and starchy product industries
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2011.07.046

► Gelatinization and retrogradation of potato starch were induced by high pressure. ► Temperature as well as starch content and pressure affected the phenomena. ► The results were summerized in a series of state diagrams. The effect of temperature (20–70°C) on the gelatinization and retrogradation of potato starch–water mixtures (10–70%, w/w) treated with high hydrostatic pressure (HHP) (400–1000MPa) was investigated. Gelatinization enthalpy change (ΔHgel) and re-gelatinization enthalpy change of retrograded crystalline part (ΔHretro) of the HHP-treated starch were evaluated using differential scanning calorimetry. The value of ΔHgel of 10–20% (w/w) mixtures decreased with increased pressure and temperature, while ΔHgel of 30–50% (w/w) mixtures decreased to certain values with increased pressure and the values depended on treatment temperature. With higher temperature and pressure conditions, ΔHgel of 10–40% (w/w) mixtures reached zero, but ΔHgel of 50–70% (w/w) mixtures did not. Retrogradation was observed with HHP-treated 20–60% (w/w) mixtures and the value of ΔHretro depended on the starch content, pressure, and temperature. The value of ΔHretro trended to increase with increase in starch content. In addition, retrogradation was promoted by HHP treatment at low temperature. Gelatinizaiton and retrogradation behaviors of HHP-treated (400–1000MPa) potato starch–water mixtures (10–70%, w/w) at 20–70°C were summerized in a series of state diagrams.